In a bowl cream butter, oil and sugar. Add the egg and whisk until well combined.

Combine water, buttermilk and ube essence. Set aside.

In another bowl, sift together the flour, ube powder, baking powder, baking soda and salt. Whisk until well combined.

Add the dry ingredients to the wet ingredients in 3 additions alternating with the buttermilk, making sure to end with the dry ingredients. Remember to just whisk the batter until well combined. DO NOT overmix.

Using an ice cream scoop or spoons, scoop batter to each cavity until its all used up.

Bake for 20 to 23 minutes or until the toothpick inserted comes out clean. Transfer to a wire rack to cool completely.

B. Make the Frosting

In a small bowl, combine ube powder, condensed milk and ube essence, stir until a paste like consistency is achieved, set aside.

Using your mixer, cream butter and creamcheese until light and fluffy. Add the ube paste and whisk until it binds with the butter and creamcheese, scrape the sides and bottom of the bowl as needed.

Sift the icing sugar and add to the bowl. Whisk until desired consistency is achieved. Add more sugar if you want it to be sweeter and stiffer or add whipping cream to soften.

this is my 2nd attempt of ube cupcake using almost the same recipe.. first one i used halaya instead of powder, CF instead of APF and followed the flavocol measurement.. turned my cupcakes bit green and tastes awful. I tried this recipe lessen the flavocol and used ube powder. Finally! happy with the outcome. color and flavor was so nice snd perfect.. It will just depend on the frosting.. but cupcake itself? great!

This was my first time with ube. Most of the recipes talked about rehydrating. Your recipe didn’t mention this. My cake color was a very pale lavender. I added food coloring. The frosting was the same, tasted terrible and was gritty. I need additional instructions.

hi cheryl, im sorry to hear that, did you use the same brand of ube powder? there are ube powder that easily dissolves when combined with liquid and there are the ones that needs rehydrating or be cooked first, the natural color of ube (purple yam) is very pale when cooked, there are powdered brands that are already colored and there are brands that needs additional coloring… other brands specifies how to use theirs… while others don’t, so you have to experiment… now, if this is the brand you used, i don’t really know what went wrong about its texture, as to the flavor, without the ube essence, it won’t really taste that good… please note that the ube essence used in this recipe provides flavor and color boost as well… and ube essence and ube food coloring are two different things, i hope this helps